Light fruit cake with marzipan nuggets - recipe
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Prepare
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Cook
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Skill
Easy
Ingredients
For the fruit cake
- 175 g Butter (unsalted)
- 175 g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 250 g Plain wholemeal flour
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 250 g Sultanas
- 125 g Marzipan cut into 2cm cubes
- 125 g Dried apricots chopped
- 125 g Glace cherries
- 125 g Walnuts roughly chopped
- 2 Orange(s) rind and juice
To decorate
- 2 tbsp Apricot jam warmed, sieved
- 500 g Marzipan
- Icing sugar to dust
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1
Pre heat the oven to 160°c (fan 140°c, gas mark 3). Grease and line a 20cm/8in round, deep cake tin.
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2
Place the butter and sugar in a large mixing bowl and beat well with a wooden spoon until light and creamy.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined golden caster sugar
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3
Gradually beat the eggs into the butter and sugar, adding a little flour if the mixture curdles.
For this step you'll need:
- 3 Egg(s) (free range) medium
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4
Add the remaining cake ingredients and stir well until evenly mixed. Place in the cake tin and smooth the surface.
For this step you'll need:
- 250g Plain wholemeal flour
- 1tsp Baking powder
- 2tsp Cinnamon
- 250g Sultanas
- 125g Marzipan
- 125g Dried apricots chopped
- 125g Glace cherries
- 125g Walnuts roughly chopped
- 2 Orange(s) rind and juice
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5
Bake for 1 hour then reduce the oven temperature to 150°c (fan 130°c, gas mark 2 for a further 75 to 90 minutes until golden and firm to the touch. Allow to cool for 10 minutes then turn out and cool completely.
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6
Spread the top of the cake with apricot jam. Reserve 150g/6oz of marzipan. Dust the work surface with icing sugar and roll out the remaining marzipan to a circle large enough to cover the cake. Place on top of the cake and smooth down well. Roll mini balls with the remaining marzipan and place on top of the cake in a pattern.
For this step you'll need:
- 2 tbsp Apricot jam warmed, sieved
- 500g Marzipan
- Icing sugar to dust